The Best Nashville Hot Chicken Sliders Recipe
These Nashville Hot Chicken Sliders feature tender chicken tenders double-battered and fried to crispy perfection, then coated in a spicy, flavorful Nashville hot sauce. Served on mini slider buns with creamy, tangy coleslaw and a special slider sauce, these sliders deliver the authentic fiery taste of Nashville in a fun, bite-sized party snack or meal option.
- Prep Time: 15 minutes (plus at least 2 hours marinating time)
- Cook Time: 20 minutes (including both frying sessions and assembly)
- Total Time: 2 hours 35 minutes
- Yield: 12 mini sliders or 6-8 full-sized sliders 1x
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
For the Chicken Marinade
- 6–8 chicken tenders
- 2 egg whites
- 1 cup buttermilk (make your own with 1 cup milk + 1 tbsp vinegar or lemon juice) (240g)
- 1 tsp salt
- 1 tsp pepper
For the Coating/Breading
- 1 cup all-purpose flour (130g)
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp pepper
- Vegetable oil for frying (about 2″ deep in a large skillet or wok)
For the Nashville Hot Sauce
- 2–3 tbsp cayenne pepper (adjust per spice preference)
- 1 tbsp paprika
- 1 1/2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup hot vegetable oil (reserved from frying oil)
For the Coleslaw
- 1 1/2 cups shredded cabbage (mix of purple and green)
- 1/3 cup mayonnaise
- 2 tsp sugar
- 1 tsp vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
For the Slider Sauce
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- Pinch of salt
- Pinch of pepper
To Assemble
- 12 mini slider buns or 6–8 full sized buns
- 2–4 pickles, thinly sliced
Instructions
- Marinate the Chicken: Remove tendons and fat from the chicken tenders. If using mini buns, slice each tender in half to fit. In a bowl, whisk together buttermilk, egg whites, salt, and pepper. Add chicken, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
- Prepare Coleslaw and Slider Sauce: While chicken marinates, combine shredded cabbage, mayonnaise, sugar, vinegar, salt, and pepper in a bowl for the coleslaw. In a separate bowl, mix mayonnaise, ketchup, salt, and pepper to create the slider sauce. Thinly slice pickles and set aside.
- Coat the Chicken: Mix flour, cornstarch, baking powder, salt, and pepper in a shallow bowl. Remove each chicken piece from marinade, shake off excess liquid, then dredge in the flour mixture, coating thoroughly. Dip back into the buttermilk mix, shake off excess, and coat again in flour mixture for a double coating. Place coated pieces on a wire rack. Rest for about 20 minutes before frying.
- First Fry: Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry a portion of chicken tenders for 5-6 minutes, flipping halfway, until cooked through but still light golden. Remove and drain on wire rack. Repeat with remaining chicken.
- Rest Between Fries: Allow the fried chicken to rest for 10-15 minutes to help develop crispness.
- Second Fry: Reheat oil to 350°F. Fry chicken again for 2-3 minutes until deep golden brown and very crispy. Remove and place on wire rack.
- Make Nashville Hot Sauce: In a bowl, combine cayenne pepper, paprika, brown sugar, salt, pepper, and garlic powder. Carefully pour 1/2 cup hot frying oil into the spice mix and whisk vigorously to create a smooth, spicy sauce.
- Coat Chicken in Hot Sauce: As chicken finishes the second fry, quickly dunk each piece into the hot sauce using tongs, thoroughly coating every side. Place back on wire rack set over a baking sheet to catch oil drippings.
- Warm Buns and Assemble Sliders: Warm slider buns on the stovetop or microwave. Spread a generous amount of slider sauce on the bottom half of each bun, layer sliced pickles, add Nashville hot chicken, top with coleslaw, and cover with the top bun.
- Serve: Serve the sliders immediately while hot to enjoy the perfect contrast of spicy chicken, creamy slaw, and soft buns.
Notes
- For milder heat, reduce the cayenne pepper in the hot sauce.
- Make sure the oil temperature is maintained at 350°F for best frying results.
- Double breading ensures extra crispy chicken.
- Resting chicken on a wire rack after frying keeps it crispy by allowing steam to escape.
- This recipe can be doubled or halved depending on serving needs.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
Keywords: Nashville hot chicken, chicken sliders, spicy chicken sandwich, southern fried chicken, slider recipe, party food
